The secret to a perfect Pasta alla Norma lies in the quality of the ingredients. Golden, slightly bitter eggplant, the full flavor of the tomato sauce, and the saltiness and firmness of the ricotta salata cheese, which contrasts with the fresh basil. It is best prepared with short pasta shapes like maccheroni, rigatoni, or penne, which are good at catching the sauce. Although it is a simple dish, its depth of flavor is astonishing.
When preparing the eggplant, it is crucial to salt it thoroughly to remove excess water and bitterness, then fry it until golden. Ricotta salata, grated at the end, is an essential part of this recipe, as it gives the dish its authentic saltiness and texture.
Cut the eggplants into cubes or slices. Generously sprinkle them with coarse salt and let them sit for about 30 minutes to sweat out the bitterness and excess water. Then rinse them and pat them dry with kitchen paper.
In a large pan, heat a generous amount of olive oil and fry the eggplant until golden and tender. Remove it and place it on a paper towel to absorb the excess oil.
In the same pan where you fried the eggplant, sauté the garlic in a little olive oil until golden. Add the peeled tomatoes, crush them with a fork, and cook over low heat for about 15-20 minutes. Season with salt and pepper. Finally, add most of the fresh basil.
Cook the pasta in salted water 'al dente'. Drain it, but reserve a little of the cooking water. Add the cooked pasta to the sauce, add half of the fried eggplant, and mix well.
Serve immediately, topping each portion with the remaining eggplant, grated ricotta salata cheese, and fresh basil leaves.